Rhubarb and Saskatoon Berry Pie

4 cups fresh or frozen saskatoon berries

1 cup chopped rhubarb

2 TBSP cornstarch

2 TBSP flour

3/4 cup white sugar

pie crust for a double 9 inch pie

1. Whisk together the flour, cornstarch, and sugar.

2. Lay the bottom crust in the pie plate.

3. Sprinkle 2 TBSP of the flour mixture over the bottom crust to prevent

a soggy crust from the juicy rhubarb and berries.

4. Toss the remaining flour/cornstarch/sugar with the saskatoon berries

and the chopped rhubarb.

5. Pour into the pie plate and dot with butter.

6. Top with the remaining pie crust and brush with a beaten egg wash and

sprinkle with sugar.

7. Bake on the lower oven rack at 425 degrees for 15 minutes then turn

down the oven to 350 degrees for a further 45 to 55 minutes or until the berry

juices are bubbling.

8. Remove the pie from the oven and cool on a baking rack.